There are so many studies confirming the positive effect eating a diet rich in fruit and vegetables can have for our health. Whether we’re concerned with issues regarding our gut or even if we’re trying to ward off illnesses, how we fuel our bodies will always be something important we need to consider.
This Butternut Squash & Chickpea Salad is a delicious way to serve a variety of plants in one serving. I prefer to eat this dish warm, but it also serves well cold, making it a nutritious lunch to make-ahead of time.
Enjoy!
Nessa x
Butternut Squash & Chickpea Salad
Ingredients
- 1 butternut squash, peeled and diced into bitesize pieces
- 1 tin chickpeas, drained, rinsed and patted dry
- 2tbsp olive oil
- 1tsp smoked paprika
- 1tsp ground cumin
- Salt and freshly ground pepper
- 100g quinoa
- 300ml vegetable stock
- 200g broccoli, cut into florets
- 100g rocket and/or spinach
For the dressing
- 100g natural, smooth peanut butter
- 50ml water, recently boiled
- Juice of 1 lime
- 1 clove garlic, crushed
- 1tbsp light soy sauce
- 1tbsp maple syrup
- 1tsp sesame oil
To serve
- 1tbsp sesame seeds
- Coriander leaves
Method
1. Preheat the oven to 200°C/fan 180°C /Gas Mark 6.
2. Place the butternut squash and chickpeas into a large roasting tray. Drizzle over the olive oil, and add the smoked paprika, cumin and a little salt and pepper. Cook in the preheated oven for about 40 minutes, stirring regularly as they cook.
3. Prepare the quinoa according to the pack’s instructions, by adding the hot stock and quinoa to a small saucepan, cover with a lid and place on a low heat for about 20 minutes.
4. In the meantime, lightly steam the broccoli for 2- 3 minutes, and set to one side.
5. Make the dressing by adding the dressing ingredients to a mini chopper and blitzing gently for a few seconds to combine.
6. To serve, place a layer of rocket and spinach on a large platter, or divide between four bowls, top with the cooked quinoa, the roasted squash and chickpeas, and the steamed broccoli. Sprinkle over the sesame seeds and some coriander leaves. Drizzle over the peanut dressing and enjoy!
